Friday, August 31, 2012

Place tasted: I was not yet drunk and pondering my luck in the fullness of the brightest red 'blue moon' you've ever seen. Though the fire of the moment seemed to singe the tender edges of my spirit, I took comfort visualizing my journey back to the place where all the blue spilled out. A glass of wine later I was smiling with eyes closed; faeries and fish gods healing around me.

A ogni uccelll il suo nido e bello.

Cin Cin

Served with: I enjoyed it with antipasto skewers. It would go well with quite a variety of things such as, burgers, pork ribs, red sauced pasta dishes, all kinds of cheeses, and luscious dark chocolate; available at Frans Chocolates in Seattle and online.

Appearance: Clear bright garnet red with burnt orange edges.

On the snoot: A heavy spirit filled with blackberry jam and vanilla perfume.

Taste: Huge mouthful of juicy blackberry, tempered with a subtle hint of vanilla. Mid palate has a tiny ring of inoffensive tartness followed by just a hint of tannin on the finish, which is also kind of wet and jammy.

Balance: Rubenesque; such is the nature of red zinfandel...a little light on acid, a little heavy on sugar.

Comments: A red wine that people who don't like red wine will enjoy. Though she covers an acceptable spectrum of tasty, pretty, and nicely perfumed, she is lacking in complexity, rendering her a little uninteresting to me. Was she naked? I didn't notice.

Friday, August 17, 2012

Place tasted: In my dream I was in this bar where there were these machines that rang like bells and played little tunes. People would sit in front of them, put money into them, push buttons, and just stare at them for hours, their faces void of all expression. I began to feel a hopeless sense of depression wash over me. Abandoning my poorly designed cocktail (why pay for it twice?) I exited the disturbing and surreal situation by simply opening my eyes. 'It didn't really happen; it didn't really happen.' To shake it off I poured a savory glass of Pinot Noir and moved into the kitchen for some creative culinary therapy. Food & wine, it's a beautiful thing....nightmares, not so much.

Served with: Perfect with Coq au vin. Stay with foods more subtle in character such as salmon, duck, chicken, mushrooms, mellow cheeses, and things of that nature.

Appearance: Clear cherry red with antique edges of light and a childlike glow of innocence.

On the snoot: A pungent perfume of violets and wild flowers growing in cedar soaked earth. I suggest you take a long moment to appreciate and ponder her unique and lovely scent.

Taste: Sudden impact of bright strawberry followed by a soft herbal scented breath on the exhale; a beautiful marriage of yin/yang energies in one naked little sip. Finish is wet and lingers like sunshine in images of floral and wood.

Balance: She has a well balanced light body with no residual sugar; minimal tannin; and a gentle, elegant demeanor.

Comments: A good Pinot Noir is all about the snoot, don't cha' think? I was quite taken with the lovely bouquet on this one; after tasting however, I found her a bit too soprano for my personal taste. In human form she would sing like Kate Bush. If that's the kind of thing you like, you should go there.

Place tasted: It was early, it was safe. I was listening to Florence tell me 'the dog days are over' and milking that moment of peace and solitude for all it was worth.

Faeries danced on raindrops that cooled and soothed my inner chaos and washed it all away.

Preparing food and sipping a glass of Chianti, I could not help but think of you, and smile.

Served with: Sausage & feta stuffed bell peppers was a good idea for sure! Many things go well with Chianti; stay with red meats and stronger more acidic flavors as it will overpower more subtle ones.

Appearance: Rich opaque cranberry with a rusty glow.

On the snoot: The distinct and pleasing scent of a lavender colored waterfall.

Taste: Opens with a mouthful of etherial cherry whispers wrapped up in a soft eiderdown of herbaceous coriander with little licorice dimples. Tannins are firm and dependable leading into a long, reflective finish.

Balance: Medium body with beautiful naked legs all over your glass. More acid than sweet but still smooth and centered. Very nice.

Comments: She comes on hot, just the way you like it. Let her catch her breath for a few before devouring. Then devour away.

"If I ever go missing, I want my picture on a wine bottle instead of a milk carton so my friends can find me"

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An Irish Blessing

...For Summer Solstice 17’, The New Moon,

and my Favorite Nephew’s Birthday

May you live a long life Full of gladness and health, With a pocket full of gold As the least of you wealth. May the dreams you hold dearest, Be those which come true, The kindness you spread, Keep returning to you.

-author unknown

Labyrinth Dancing

Delicate Incarnations

I look to see the fishy quickly

it’s been over an hour now

Is observation the force that animates him?

I find this thought disturbing

Flowers that bloom black on black

existing by scent alone

He seems relieved to be watched,

grateful even

All the tank indeed a stage

like mine, with me

A human moving around in her air bowl

for his amusement…

Maybe if I’m lucky

I might exist by His observation of Me

-S. Watson

Yummy Stuff

Cedar Planked SaLmona la wine witch

up to 4- 5 to 6 oz saLmon steaks or filets

cedar planks, soaked in water for at least 2 hours

prior to using

2 oz pineapple juice

1 Tbsp avocado oil

2 tsp miso paste

2 tsp lemon juice

1 tsp maple syrup

1/2 tsp grated ginger root

1/2 tsp grated garlic

some pepper

at least 1/2 a lemon for garnish

Combine all ingredients and then coat

the saLmon, cover with plastic wrap or

use plastic bag and refrigerate for up to but

not more than one hour

Heat grill to about 350

Lay planks on grill with space between them

Remove most of garlic or ginger bits from the saLmon

so it is smooth and just lightly seasoned

Discard any remaining liquid, if there is any

Lay saLmon on planks, skin side down if there is skin

Put cover on grill and cook 10-15 minutes just till fish is tender and

“Grandma Aggie says, "The Old Ones used to believe that salmon were people who looked like us, the two-leggeds. They lived in beautiful cities beneath the ocean floor. Every spring and fall they chose to put on the form of salmon to come back and feed the two-leggeds. They teach us that you have to give back."

In 2014, Grandma Aggie retired as the Keeper of the Sacred Ceremony. The Old Ones -- and the Salmon People -- are patiently waiting for the next Keeper to arrive.”

“The greatest trick the Devil ever pulled was convincing the world he didn’t exist”

-Keyser Soze
Look up, there he is!

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Altoswan

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